250 gr. spirulina fusilli
3-4 large kale leaves,
3 tbsp olive oil,
150 gr. cherry tomatoes.
1 tbsp furikake
50 gr. vegan parmesan,
A pinch of salt.
1. Bring to a large pot of water to a boil. Cook fusilli al dante. Set aside.
2. Wash kale leaves. In a large pan, sautee kale with olive oil and cherry tomatoes until bright green.
3. Transfer pasta into the pan, add a pinch of salt. Stir for 1-2 minutes.
4. Spread over vegan parmesan and furikake or with your favorite flavours. Serve warm!